Deep in the forest, mushrooms reveal their earthy secrets. This savory goulash features beef and chestnut mushrooms, creating a symphony of flavors. Paprika, garlic, and onions join the dance, infusing the dish with warmth and depth. Close your eyes, take a spoonful, and let the woods embrace you.
Ingredients
- vegetable oil
- 2 garlic cloves
- 1 white onion
- 1 pepper
- 1 tomato
- 500g pork
- salt
- black pepper
- 1 tbsp paprika
- 1 tsp ground caraway seeds
- 300 g mushroom
- 1 tbsp plain flour
- 200 g sour cream
Method
Slice the mushrooms, cut the onion, pepper, and tomato in small cubes. In a saucepan heat up the oil, and add the garlic, onion, pepper, and tomatoes. Fry them for 5 minutes, and add the pork. Fry for another 10 minutes, and add paprika, black pepper, and caraway seeds, mix it well, add a bit of water, and cook it under a lid until the meat is tender. Add the mushrooms, and cook for 5 minutes. Finally mix the flour with the sour cream and a bit of sauce well, add it, and cook for another 5 minutes. Serve with mashed potato, rice, or pasta, and enjoy!
Q&A
Can I use other mushrooms?
Yes, you can use other types of mushrooms in this recipe, but be sure to choose ones that are safe to consume. Stick to common culinary mushrooms like cremini, shiitake, or oyster for best results.
Is there a vegan version?
Yes, there are delicious vegan versions of this dish that is made with plant-based ingredients. It’s a great option for those following a vegan lifestyle.
What if I don't like mushrooms?
If you don’t like mushrooms, no problem! There are plenty of other delicious vegetables you can enjoy instead. Try sliced bell peppers, zucchini, or grated carrots for a tasty and nutritious alternative.
Similar recipes
Goulash can be cooked in a variety of ways. Here are some other delicious goulash recipes you might enjoy:
Goulash Fun Facts
Traditional goulash is a harmonious blend of simple ingredients. Beef is often used as the main protein source, but pork or poultry can also be used.
Vegetables like potatoes and carrots add texture, while onions give it a sweet undertone.
Goulash traces its roots back to 9th-century Hungarian shepherds. They dried meat in the sun. When needed, they added water to make soup. Over time, this simple shepherd’s meal evolved into today’s complex goulash.
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